Not From Concentrate Research Articles

Optimisation of Not-from-Concentrate Goji Juice Processing Using Fuzzy Mathematics and Response Surface Methodology and Its Quality Assessment

Not-from-concentrate (NFC) juice effectively retains the original characteristics of the fruit. Despite the various health benefits of Goji berries, reports on the processing technology and quality changes of NFC goji juice are lacking. We optimised the processing technology of NFC goji juice. Employing fuzzy mathematics evaluation combined with response surface methodology based on single-factor experiments, the physicochemical, nutritional, and microbiological indicators of the juice were determined. Gas chromatography-ion mobility spectroscopy was used to analyse changes in volatile compounds before and after processing. The optimal processing parameters were: times for homogenisation, ultrasonication, and sterilisation of 2 min, 3 min, and 85 s, respectively, and sterilisation temperature of 102 °C. The resulting product had a sensory evaluation score of 85.5 and a rich, pleasant taste. The ratio of total soluble solids to titratable acidity and turbidity were 12.8 and 1420 NTU, respectively. Post-processing, the contents of β-carotene, polysaccharides, and betaine increased by 57.3%, 26.7%, and 31.5%, respectively. Microbiological indicators met Chinese national limits for food pollutants and microorganisms. The total relative content of volatile substances in NFC goji juice decreased by 19.86% after processing. This study provides a theoretical reference for the intensive processing and development of high-value goji berries.

Effect of dynamic high-pressure microfluidization and thermal processing on quality and volatile components of NFC tomato juice

In this study, tomato juice was processed using both dynamic high-pressure microfluidization (DHPM) and thermal processing (TP) to investigate their effects on the quality and volatile components of not-from-concentrate (NFC) tomato juice. Both DHPM (400 MPa, 25 ℃) and TP (95 ℃, 3 min) achieved sterilization and improved the brightness of the juice. TP resulted in severe loss of ascorbic acid with only 49 % retention. Significant color change after TP (ΔE = 1.62), and severe browning. DHPM treatment and TP reduced the acidity of tomato juice by 26.67 % and 22.67 %, respectively. DHPM improved tomato juice stability, and the D [3,4] and turbidity of the tomato juice decreased from 98.1 to 21.2 μm and from 55.64 to 24.58 nephelometric turbidity units (NTU), respectively. The identification of volatile components in tomato juice by gas chromatography-ion mobility spectrometry (GC-IMS) showed that the content of 37 volatile components in tomato juice increased after DHPM treatment. The contents of 2-furanmethanol and 2-ethylpyrazine, the off-flavor compounds of the cooking flavor, increased more after TP. The characteristic aroma of tomato, 2-phenylacetaldehyde, increased after processing. The study results provide basic theoretical data for tomato juice processing.

Effect of different food matrices on the bioaccessibility of vitamin D3 in beverage systems: Comparison between juice and liquid milk

Vitamin D plays a crucial role in bone, immunology, and neurophysiological functions but has inadequate bioavailability in the human body. In this paper, six different liquid beverages were used for vitamin D3 fortification, investigating the effect of different food matrices on the bioaccessibility of vitamin D. Not from concentrate (NFC) apple juice (9.34%) and NFC orange juice (8.12%) presented about 20% higher bioaccessibility of vitamin D3 than soybean and skim milk, and achieved a similar value of whole milk (8.04%). Meanwhile, the bioaccessibility of NFC apple and orange juice was markedly about 120% higher than that of apple clear juice. From the correlation analysis, the bioaccessibility of VD3 indicated significant correlations with small intestine retention (0.82) and viscosity (0.66). But small intestinal particle size showed a negative effect on bioaccessibility (−0.78). Therefore, food components, delivery matrices, and physicochemical properties of digesta were key factors to achieve higher bioaccessibility for guiding formulation design.

Evaluating the Impact of Microwave vs. Conventional Pasteurization on NFC Apple–Peach and Apple–Chokeberry Juices: A Comparative Analysis at Industrial Scale

The study aimed to assess the nutritional properties of fruit juices using the microwave flow pasteurization (MFP) method. The innovative spray deaeration process was also employed at two different temperatures, 25 °C and 50 °C, with three rotational speeds for the spray nozzle: 150, 450, and 750 rpm. The research focused on two not-from-concentrate (NFC) juices: apple–peach and apple–chokeberry. The innovative MFP method demonstrated significant results over 12 months of storage: no presence of Listeria monocytogenes or Salmonella spp. bacteria was detected. Polyphenol oxidases (PPOs) were inactivated, while peroxidase (POD) activity in apple–peach juice was minimal. The total polyphenol content (TPC) in the juices gradually decreased over storage time, but MFP resulted in a slower degradation of TPC than traditional pasteurization (TP). Additionally, anthocyanin and carotenoid content gradually decreased during storage time. Still, with MFP, higher concentrations of these compounds were noted up to 4 and 6 months of storage in apple–peach and apple–chokeberry juices, respectively, than with TP. The research findings indicate that MFP may be a suitable and promising technique for preserving high-quality juices with superior retention of essential nutrients. However, the recommended storage time should be at most four months.

Effect of Dynamic High-Pressure Microfluidization on the Quality of Not-from-Concentrate Cucumber Juice.

The effects of dynamic high-pressure microfluidization (DHPM at 400 MPa) and heat treatment (HT) on the microbial inactivation, quality parameters, and flavor components of not-from-concentrate (NFC) cucumber juice were investigated. Total aerobic bacteria, yeasts and molds were not detected in the 400 MPa-treated cucumber juice. Total phenolic content increased by 16.2% in the 400 MPa-treated cucumber juice compared to the control check (CK). The significant reduction in pulp particle size (volume peak decreasing from 100-1000 μm to 10-100 μm) and viscosity increased the stability of the cucumber juice while decreasing the fluid resistance during processing. HT decreased the ascorbic acid content by 25.9% (p < 0.05), while the decrease in ascorbic acid content was not significant after 400 MPa treatment. A total of 59 volatile aroma substances were identified by gas chromatography-ion mobility spectrometry (GC-IMS), and a variety of characteristic aroma substances (i.e., valeraldehyde, (E)-2-hexenal, (E)-2-nonenal, and (E,Z)-2,6-nonadienal, among others) were retained after treatment with 400 MPa. In this study, DHPM technology was innovatively applied to cucumber juice processing with the aim of providing a continuous non-thermal processing technology for the industrial production of cucumber juice. Our results provide a theoretical basis for the application of DHPM technology in cucumber juice production.

Comparative study NFC and RFC on nutritional and sensory profile of guava juices

Guava juice, with its distinctive flavour and being rich in vitamin C, lycopene, β- carotene and flavonoids, is known for its health-promoting properties, such as its antioxidant capacity and cancer-preventive effects. As retention of nutrient composition is an important criterion in juice processing, especially loss of nutrients post vacuum concentration and reconstitution, a comparative study was conducted on Not From Concentrate (NFC) and Reconstituted From Concentrate (RFC) juice of Bangalore pink guava. Significant loss of antioxidant activity (p ≤ 0.05), vitamin C (18.8 %) and β-carotene (13. 0%) (p ≤ 0.01) was observed in guava RFC as compared to guava NFC, which might be caused by heating of juice under vacuum concentration. The iron bioavailability of guava NFC was significantly (p ≤ 0.01) higher by 38 % in Caco-2 cell studies. The sensory profile of NFC showed a fresher taste, more freshness, a naturally sweet taste and astringency compared to RFC. Minor deviations were observed in physicochemical parameters. Thus, guava NFC ensures better retention of vitamin C, antioxidant activity, β-carotene, iron bioavailability as well as better in sensorial properties compared to RFC.

Application of an Electromagnetic Field for Extending the Shelf-Life of Not from Concentrate (NFC) Apple Juice

The research material consisted of not from concentrate (NFC) apple juice, which underwent innovative processes of spray deaeration and flow microwave pasteurization. Traditional commercially available pasteurization was the control. Deaeration was conducted at two different temperatures (25 °C and 50 °C) and three rotational speeds of the spray disc (150 rpm, 450 rpm, 750 rpm). Flow microwave pasteurization was carried out at 90 °C with a flow rate of 5.8 L/min. Deaeration at a temperature of 25 °C and a rotation speed of 150 rpm resulted in a significant reduction in oxygen levels in the juice to 0.9 mg/L. Microwave pasteurization led to an almost 100% reduction in oxidoreductases activity (PPO, POD). Immediately after the process, microwave-pasteurized juice exhibited better stability of the total polyphenol content, with a TPC of 73.8 mg/100 mL. Microwave pasteurization caused a threefold increase in antioxidant capacity (176.8 µM/100 mL) compared to fresh juice. The color of microwave-pasteurized juice was more appealing than that of traditionally pasteurized juice.

Antioxidant Properties of Chokeberry Products-Assessment of the Composition of Juices and Fibers.

Chokeberry fruits are a rich source of bioactive ingredients and their beneficial effect on the body has been proven in the literature. They contain antioxidants such as polyphenols (anthocyanins, procyanidins, phenolic acids, flavonols and flavanols) but also other essential substances with health-promoting potential, such as vitamin C and elements. Providing the right amount of these ingredients is very important for maintaining health and preventing the effects of oxidative stress. The aim of the study was to assess the content of antioxidant elements (magnesium-Mg) and trace elements (copper-Cu, iron-Fe, manganese-Mn, selenium-Se and zinc-Zn), with the antioxidant potential being measured using the FRAP method, along with total anthocyanin, total flavonoid and total polyphenol content (TPC) in 25 chokeberry juices and 6 chokeberry fibers sourced from conventional and organic farming. All chokeberry juices and chokeberry fibers available on the Polish market at that time were ordered for testing. The studied juices came from concentrate (FC) and not from concentrate (NFC). Taking into account the mineral content, it was shown that both chokeberry juices and fibers contained the highest amount of Mg and the lowest amount of Se. The FRAP value was significantly higher (p < 0.05) in organic juices compared to conventional ones as well as being higher (p < 0.05) in NFC juices compared to FC juices. NFC juices were also characterized by their higher concentrations of TPC, total flavonoid and total anthocyanin levels (p < 0.05) compared to FC juices. Consumption of 100 g of chokeberry juice can cover from 149.5 to 3177.0% of the daily requirement for Cu, 6.8-32.4% for Mn, 2.8-6.1% for Mg, 0.9-7.4% for Se, 0.2-3.7% for Fe, 0.3-1.2% for Zn and 8.3-34.5% for vitamin C. In turn, the consumption of 10 g of fiber can cover 4.3-32.0% of the daily requirement for Fe, 0.6-9.0% for Se, 3.7-8.2% for Cu, 2.2-3.8% for Mg, 0.6-9.0% for Se, 0.9-8.5% for Zn and 0.5-0.7%% for vitamin C. Chokeberry products can be a valuable component of a healthy diet.

Metabolomic profiles of not from concentrate orange juice after different sterilization treatments based on HS‐SPME‐GC‐MS and UPLC‐QTOF‐MS

Not from concentrate (NFC) orange juice is minimally processed, natural-appearing food, and has become more popular. Sterilization is an important stage for NFC orange juice production. Here we present a comprehensive analysis of the effect of sterilization on the metabolites of NFC orange juices, including three thermal (pasteurization, high-temperature short time, and ultra-high temperature) and one nonthermal (high hydrostatic pressure) method. A total of 108 metabolites, including 59 volatiles and 49 nonvolatiles were identified in orange juice. Of which, only butyl butanoate and 3-carene were detected in fresh orange juice. Sterilization significantly changed the metabolites of orange juice, and different methods caused various changes. Esters were downregulated by both thermal and nonthermal sterilization, while most flavonoids and terpenes were upregulated. With comparative analyses of three thermal sterilization, we found that high temperature and relatively short-time treatment preserved esters and ascorbic acid more effectively than low temperature and prolonged treatment. Aldehydes, however, were the opposite. Nonthermal sterilization is effective in preserving the metabolites of orange juice, especially for esters, terpenes, and flavonoids. In addition, 19 distinct metabolites were characterized between thermal and nonthermal samples by chemometrics analysis. These findings provide a new sight of the optimization of sterilization methods and references for different types of NFC orange juice identification. PRACTICAL APPLICATION: This study provides a reference for the optimization of sterilization methods and identification of HHP and thermal NFC orange juice and also benefits the purchase of consumers.

UPLC-QTOF-MS coupled with machine learning to discriminate between NFC and FC orange juice

The substitution of not from concentrate (NFC) orange juice with from concentrate (FC) orange juice occurs in the market, damaging consumers' interests. An evaluation of the authenticity of NFC orange juice is critical. This study aimed to develop an approach using LC-MS-based metabolomics and machine learning to discriminate between NFC and FC orange juice. Combining principal component analysis and orthogonal projection to latent structures discriminant analysis, 11 differential compounds for NFC and FC orange juices discrimination were identified. Among them, limonin and hydroxymethylfurfural were higher in FC than in NFC samples, whereas the remaining nine compounds showed the opposite trend. During processing, concentration was the key step for the formation of the differential compounds. Therefore, these 11 compounds have great potential for discrimination between NFC and thermal concentrated FC orange juice processed by other sterilization methods. Based on these 11 differential compounds, random forest (RF), support vector machine (SVM), and partial least squares discriminant analysis machine models were used to identify NFC and FC orange juices. The SVM model was the most accurate model to discriminate between NFC and FC orange juices, with 100% accuracy for both the training and validation sets. Subsequently, the SVM model was used for commercial sample identification, and one NFC orange juice was mislabeled. Our results demonstrated that untargeted screening coupled with machine learning could be a powerful tool for the discrimination of NFC and FC juice.

Comparative metabolomics analysis in the clean label ingredient of NFC spine grape juice processed by mild heating &lt;i&gt;vs&lt;/i&gt; high pressure processing

Not from concentrate (NFC) fruit juice is the crucial clean label ingredient for new-style tea-making due to its pleasant color and fresh aroma. Here, we compared the effects of mild heating (MH) and high pressure processing (HPP) on physicochemical characters and phytochemicals in NFC spine grape juice based on metabolomics analysis. Similar compound profiles are observed between HPP-treated and fresh juices. The richer phytochemical compounds comprised malvidin-3-<italic>O</italic>-glucoside, malvidin-3,5-di-<italic>O</italic>-glucoside, quercetin-3-<italic>O</italic>-rhamnoside, quercetin-3-<italic>O</italic>-glucuronide, catechin, caffeic acid, ferulic acid, procyanidin B1, procyanidin B2 obtained after MH treatment. Nine marker phenolics and two marker tripeptides (i.e., Glu-Val-Phe and Leu-Leu-Tyr) were identified to differentiate MH from HPP treatment, of which higher contents occurred in the MH group. Storage time experiments showed that the Glu-Val-Phe could serve as potential markers for monitoring storage of spine grape juice. These results provide new insights into the effects of processing on individual phytochemical changes and provide a guide for commercial application of production of spine grape NFC juice.

Differentiation of commercial apple juices based on multivariate analysis of their polyphenolic profiles

The concentration of individual phenolic acids and flavonoids was determined in differently processed commercial apple juices (n = 54) from various product categories, including juices reconstituted from concentrate (FC), both clear and cloudy varieties, as well as not from concentrate (NFC) juices, both fresh and pasteurized products, by means of high−performance liquid chromatography. The studied apple juices were a miscellaneous source of polyphenolics and chlorogenic acid was found to be the dominant polyphenolic compound with a concentration ranging from 29.6 mg L−1 found in fresh juice to 406.8 mg L−1 in pasteurized NFC juice, followed by flavan-3-ols. Pattern recognition techniques including principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) were used to explore and classify juices according to polyphenolic profiles. PLS-DA showed satisfactory discrimination between FC and NFC apple juices, the calibration and prediction error rates were 8 % and 12 %, respectively. Based on the variable importance in projection (VIP) and selectivity ratio (SR), individual polyphenolic compounds that contribute significantly to the discrimination of juices were identified. HPLC coupled with pattern recognition methods was found to be a promising tool for grouping commercially available apple juices based on their polyphenolic profile.

Impact of Clarified Apple Juices with Different Processing Methods on Gut Microbiota and Metabolomics of Rats.

The consumption of processed foods has increased compared to that of fresh foods in recent years, especially due to the coronavirus disease 2019 pandemic. Here, we evaluated the health effects of clarified apple juices (CAJs, devoid of pectin and additives) processed to different degrees, including not-from-concentrate (NFC) and from-concentrate (FC) CAJs. A 56-day experiment including a juice-switch after 28 days was designed. An integrated analysis of 16S rRNA sequencing and untargeted metabolomics of cecal content were performed. In addition, differences in the CAJs tested with respect to nutritional indices and composition of small-molecule compounds were analyzed. The NFC CAJ, which showed a higher phenolic content resulting from the lower processing degree, could improve microbiota diversity and influence its structure. It also reduced bile acid and bilirubin contents, as well as inhibited the microbial metabolism of tryptophan in the gut. However, we found that these effects diminished with time by performing experiment extension and undertaking juice-switching. Our study provides evidence regarding the health effects of processed foods that can potentially be applied to public health policy decision making. We believe that NFC juices with a lower processing degree could potentially be healthier than FC juice.

Volatolomics approach for authentication of not-from-concentrate (NFC) orange juice based on characteristic volatile markers using headspace solid phase microextraction (HS-SPME) combined with GC-MS

The not-from-concentrate (NFC) juice is gradually becoming popular with consumers. However, adulteration of NFC juice with low-priced from-concentrate (FC) juice has been a long-lasting concern. In the present study, a volatolomics approach for authentication of NFC orange juice based on volatile organic compounds (VOCs) was established. A total of 107 VOCs were identified by solid phase microextraction (SPME) GC-Q-Exactive Orbitrap. Discrimination of NFC and FC orange juice could be accomplished by orthogonal partial least squares discriminant analysis (OPLS-DA). Furthermore, 10 VOCs were selected as potential characteristic markers in different juices, including 4 esters, 5 alcohols and 1 ketone. In addition, 13 VOCs with significant quantitative difference was also screened. A partial least squares discriminant analysis (PLS-DA) model based on the above 23 VOCs achieved accuracy of 100% and 95.6% for calibration and prediction set, respectively. These results suggested that the volatolomics approach has great potential for authentication of NFC juice. • Volatolomics reveals the differences of VOCs between NFC and FC orange juice. • Discrimination of NFC and FC orange juice could be accomplished by OPLS-DA. • 10 VOCs were selected as characteristic markers in different juice. • 13 VOCs with significant quantitative difference was screened. • PLS-DA based on above 23 VOCs has high classification accuracy in different juice.

Authentication and quality evaluation of not from concentrate and from concentrate orange juice by HS-SPME-GC-MS coupled with chemometrics

Substituting of not from concentrate (NFC) orange juice with from concentrate (FC) orange juice is a novel adulteration problem. This study used headspace solid-phase microextraction-gas chromatography-mass spectrometry coupled with chemometrics to discriminate between NFC and FC orange juices. Twenty-five compounds were identified as differential compounds for NFC and FC orange juice discrimination. During processing, concentration treatment is a key step for forming differential compounds. After the treatment, 25 differential compounds decreased significantly. Among, trans-isopiperitenol (5.45 ± 0.79 μg/L), ethyl butanoate (106.5 ± 7.24 μg/L), butyl butanoate (3.60 ± 0.19 μg/L), hexyl butanoate (2.82 ± 0.14 μg/L), ethyl octanoate (5.04 ± 0.39 μg/L), 1,3,8-p-menthatriene (4.97 ± 0.49 μg/L), p-mentha-1,5,8-triene (4.82 ± 0.59 μg/L), and limona ketone (5.00 ± 0.53 μg/L) declined until they were undetectable. These 25 differential compounds can discriminate NFC and FC orange juices processed by thermal concentration and other sterilization methods. Based on the 25 differential compounds, a partial least squares discriminant analysis model was constructed to identify commercial samples. 100% NFC and 86.67% FC commercial orange juices were consistent with their labels. These results clarify the volatile differences in volatile compounds and their causes for NFC and FC orange juices and provide references for juice quality control.

Positive Influences of Ohmicsonication on Phytochemical Profile and Storage Stability of Not-from-Concentrate Mango Juice.

Processing technique and storage conditions are the main factors that affect the phytochemical profile of Not-from-Concentrate (NFC) juice, which could decrease the nutritional and bioactive properties of the corresponding juice. The aim of this study was to evaluate the quality changes that occurred in NFC mango juice after Ohmicsonication (OS) and during storage in comparison to other processing methods such as sonication (S), thermosonication (TS), ohmic heating (OH), and conventional heating (CH). Quality attributes such as polyphenoloxidase (PPO) and pectinmethylesterase (PME) activities, ascorbic acid and hydroxymethyl furfural (HMF) contents, total phenolics, total flavonoids, total carotenoids, electric conductivity, color values and microbial load (total plate count, mold, yeast, and psychrophilic bacteria) were examined. OS and OH treatments demonstrated the highest inactivation of PPO (100%), while CH and TS displaying inhibitions 89% and 90%, respectively and only S treatment exhibited insufficient inactivation of both PPO and microbial load. However, the inhibition of PME followed the order OS (96.5%) > OH (94.9%) > TS (92.5%) > CH (88.5%). The best treatment, with the highest retention of phytochemical contents (ascorbic acid, total carotenoids, antioxidant activity, total flavonoids, and total phenolic content) for NFC mango juice and during storage was obtained with OS treated samples compared to other treatments (in the order from the lowest to highest percentage, OS < OH < TS < CH). Consequently, the results indicated that OS could be applied as a new mild thermal treatment in the production of mango juice with improved quality properties of stored NFC mango juice.

A comparative authentication study of fresh fruit and vegetable juices using whole juice and sugar-specific stable isotopes

Not-from-concentrate (NFC) juice has better nutrition, flavor and higher price than reconstituted juice. Accordingly, NFC juice is prone to adulteration and is an ongoing industry problem that has not yet been resolved. Undeclared addition of water and sugar are the main forms of NFC juice adulteration. This paper investigates the carbon and oxygen stable isotope ratios (δ13C and δ18O values) of the bulk juice and different juice components from 21 fruit and vegetable juices, and qualitatively and quantitatively analyzes the addition of water and sugar in NFC juices. The results show that the use of fruit pulp can help to qualitatively and quantitatively indicate the presence of C4 plant sugars in NFC juice, and can reliably detect added C4 plant sugars above 7 %. Sugar-specific isotope analysis (SSIA) technology was used to determine the δ13C values of different sugars (sucrose, glucose and fructose) and carbon content to qualitatively infer C3 plant sugar addition. Pulp extracted from juice had a good linear relationship with the juice water δ18O values (R2 >0.90). The addition of water to NFC juice can also be determined by comparing δ18O values of extraneous water, pulp and filtered juice. Stable isotope technology confirmed NFC juice adulteration of in-market samples using the pulp as an internal reference and was found to be a useful tool to detect adulteration of in-market NFC juice.

Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple Juice.

Furan is a volatile and carcinogenic heterocyclic chemical compound that occurs in a wide range of thermally processed food. It can be induced during food-preparing processes by high temperatures and UV-C light. In the present study, the degradation of furan content in ground coffee, Maillard model system, and not-from-concentrate (NFC) apple juice by red-fleshed apple anthocyanin extract (RAAE) was studied. The results demonstrated that RAAEs had different degrees of degradation of furan content in coffee powder, and the RAAE from ‘XJ3’ had the most significant effect, with a reduction rate of up to 20%. Moreover, by adding RAAE to the Maillard model system, we found the amounts of furan were significantly reduced. At the same time, RAAE from ‘XJ3’ could observably reduce the content of furan in pasteurized NFC juice, with ‘Fuli’ NFC juice furan content decreasing the most, which was 68%. Taken together, our study demonstrated that the use of RAAE could be a feasible way to reduce furan content in ground coffee, Maillard model system, and NFC apple juice.

Effects of High-Pressure Homogenization on Pectin Structure and Cloud Stability of Not-From-Concentrate Orange Juice.

Not-from-concentrate (NFC) juice is popular with consumers due to its similarity to fresh fruit juice in taste, flavor, and beneficial nutrients. As a commonly used technology in fruit juice production, high-pressure homogenization (HPH) can enhance the commercial value of juice by improving the color, flavor, taste, and nutrient contents. In this study, the effects of HPH on the pectin structural properties and stability of NFC orange juice were investigated. The correlations between HPH-induced changes in the structure of pectin and the stability of orange juice were revealed. Compared with non-homogenized orange juice, HPH increased the galacturonic acid (GalA) content and the linearity of pectin, while decreasing the molecular weight (Mw), pectin branching, and rhamnogalacturonan (RG) contribution, and cracks and pores of different sizes formed on the surface of pectin, implying depolymerization. Meanwhile, with increasing pressure and number homogenization of passes, HPH effectively improved the stability of NFC orange juice. HPH can effectively prevent the stratification of orange juice, thereby promoting consumer acceptance and endowing a higher commercial value. The improvement of the stability of NFC orange juice by HPH was related to the structural properties of pectin. Turbidity was significantly (P < 0.01) positively correlated with GalA and pectin linearity, but was significantly (P < 0.01) negatively correlated with Mw, RG contribution, and pectin branching. Modification of pectin structure can improve the stability of NFC orange juice. In this work, the relationship between the pectin structure and stability of NFC orange juice is elucidated, providing a path toward improving consumer acceptance and enhancing the palatability and nutritional and functional qualities of orange juice. Manufacturers can use this relationship to modify pectin directionally and produce high-quality NFC orange juice beverages.

Comparative study of not from concentrate and reconstituted from concentrate of pomegranate juices on nutritional and sensory profile.

Pomegranate juice is popular due to its unique health benefits, sensory characteristics and also a good source of bioactive compounds. Comparative study on processing effect of Not from Concentrate (NFC) and Reconstituted from concentrate (RFC) pomegranate juice on the nutritional and sensory characteristics of 'Ganesh' variant was conducted. Results showed that not much differences observed in parameters like pH, acidity, essential elements, protein, total sugars and polyphenol content between NFC and RFC. As per the study NFC had a better antioxidant activity with intracellular ROS inhibition of 11% higher with significant (p < 0.05) than RFC in HepG2 cell lines. Total anthocyanin content was significantly different (p < 0.05) in NFC (428.05 mg/l) compared to 326.74 mg/l in RFC expressed as cyanidin-3-glucoside. Iron uptake was 40 units (µg/mg protein) higher in NFC than RFC (p < 0.05) in HepG2 cells. Sensory flavor profile showed NFC having significant differences with respect to characteristic pomegranate freshness, fruitiness, sweetness and astringency mouthfeel. RFC had higher sweetish and cooked flavor with additional vegetable like notes of beet and carrot. Based on the data better antioxidant activity, iron bioavailability, anthocyanin content and sensory attributes were captured in pomegranate NFC juices over RFC juices.